Ingredients for about 30 tuna cake pops:
- 1 cup of yoghurt of 125 g
- 2 cups of flour (use yogurt cup for the measures)
- 1/2 cup of olive oil
- 2 eggs
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- Half bunch of chopped coriander
- 85 g of natural canned tuna
- 1 teaspoon of turmeric
- 1/2 teaspoon of cumin
- 1 onion
- Salt and pepper
- 1 cake pops mold
Peel and cut the onion in small cubes. Heat a pan with a tablespoon of oil and cook the onions for 2-3 minutes. Add turmeric, cumin, salt, pepper and tuna. Mix well and cook for 5 minutes over medium heat. Add salt and pepper. Reserve.
In a bowl, mix together yogurt, flour, olive oil, eggs, baking powder and salt. Leave to rest untill the time for the oven to heat up to 180°. Then add the chopped coriander and mix.
Pour all the dough into a pastry bag it is easier to fill the molds. Half fill the cells with the cake cake pops. Put half a teaspoon of tuna and cover with dough again. Bake for 15 minutes. Let cool completely before unmolding and eat your tuna cake pops as an apetizer.